Tag Archives: fit foodie friday

Primal/Low Carb Sushi Burritos/Sushirritos!

When was the last time you saw a recipe and used non-PG13 language? Sorry, grandparents, but the last time for me was when I saw this one! I knew instantly that that was what was for dinner last night, and set out to gather ingredients and modify it to my liking! 

First, chop up a head of cauliflower and “rice” it in a food processor! 

We LOVE our ninja to make cauliflower rice and cauliflower mash! <3

Next, take a cucumber, and cut the two ends and then the four edges off. Snack on the middle (skinless looong parallelogram) while you are making the rest. Slice the four edge pieces into little strips like this! 

It honestly took me a moment to understand what was going on with the cucumber part here, but as long as you have thinly sliced cucumber pieces, you can’t really go wrong!

 

Next, put the cauliflower rice in a very hot wok, and season it with tamari (gluten-free soy sauce) or coconut aminos/Bragg’s aminos! 

Cauliflower rice with tamari in it.

Add a block of full-fat, organic cream cheese (jackpot!) to the cauliflower, along with some rice vinegar. 

Cut some HIGH QUALITY sashimi-grade ahi tuna into small pieces, and slice an avocado into small slices. 

All the “insides” for the primal sushi!

Lay out one sheet of Nori on top of a bamboo roller covered in parchment paper or saran wrap (I don’t know how to work saran wrap, so I went with parchment paper). 

Cover the Nori with the cauliflower rice/cream cheese mixture except the last half inch or so, and then put all the other goodies in a line at the end! 

Ready to roll…. Get it? I’ll see myself out.

Use your bamboo roller to roll it up nice and tightly! I didn’t really know how to do that, so I used this video!

 

Also, if you don’t want to use your hands, we had a couple of these little numbers lying around, and they were really helpful to spread the rice around! Not sure where they came from, so I blame it on the half-Filipino fiance! 

I found it super amusing when I was searching for the above video what other people wanted to know about how to roll! 

What is a backwoods blunt? Who is Brendon Urie? I will most likely never know.

When I had them all rolled, I just piled them up and put them in the fridge. 

Pile of low carb sushirritos. YES!

If you own a super sharp knife, you can slice the rolls into normal sushi pieces if you so choose. If not? Eat them like burritos! I tried slicing mine, and they turned into smashed piles of deliciousness, so I stuck to the Sushirrito form! 

Sooo good!

What was the last recipe you were super pumped to try? Did it meet your expectations? Comment below! 

Update: Want to support the efforts against the fires in Canada? Do so with a free preview of Beachbody’s newest program. Check it out here with a 30-day free trial


And if you’d like to learn more about why my healthy recipes are so fatty, and explore some self-love in the process, click here to join my “Embrace the Fat” Group which starts 5/30-6/3! 

If you love the idea of streaming workouts, I have another group starting 6/6 that is a month of support and accountability toward nutrition and fitness, including the option of on-demand workouts! Click here to join! Here’s the link to the workouts, if you want to try without the group! 30-Day Free trial! 😉 

xoxo, 

Mandie 

P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

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Fit Foodie Friday: Primal Shrimp & Grits!

One of my favorite foods of all time is Shrimp & Grits. Ever since the trips I took to South Carolina and Georgia, I have basically been obsessed with it! 

Well, guess what? You know I had to make it primal! 


Here’s what I did: 

Preheat the oven to 375 degrees, and remove the shells from a bag of shrimp. 

Sautee the shrimp on medium heat until they are no longer transparent. 

Add half a block of cream cheese, 1/4 cup cottage cheese, and about three ounces of shredded (by yourself - not bought that way) cheddar cheese to the shrimp. 

Add a BPA-Free can of tomatoes and green chilis to the mix, and mix it well! 

Pour this melted goodness into a casserole pan. 

Make some cauliflower rice (steam the rice, then put it in the food processor until it is the texture of rice - or close to it), blend about another ounce of cheese into it and spread it on top of the melty shrimp mix. 

Cut up a medium jalepeno, and put the pieces on top of the cheesey cauliflower layer. Put in the oven, and bake for 15-20 minutes - until the top is golden brown and the jalepeno pieces appear cooked! 

Slice it up and serve - and enjoy a low carb, non-gmo version of my delicious fave! 

What would you like to see me Primal-ify next? 

Don’t forget our Bring a Buddy workout challenge starting Monday

xoxo, 

Mandie 

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
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Mandie Tweets! 
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Fit Foodie Friday: Bacon Crust Pizza!

Oh man… Happy New Year! 

I wanted to do a nice little “end of 2015 - year in review” type thing, but as it turns out, when I left town for a day shy of three weeks, I was pretty busy! I also had some recipes to share, but I think they will have to wait! 

I don’t think you’ll be upset, though, because I offer you this - bacon crust pizza! 

One of the things Tommy and I missed from Chicago was Lou Malnati’s pizza… Pizza in California just isn’t that fantastic! And one of Lou Malnati’s specialties is sausage crust pizza! I was thinking today about how we didn’t get to try it when we were home, and thought “Maybe I will try to make that tonight! 

Then I remembered the majesty that was our Christmas dinner… and I decided to go a different route - and you can’t go wrong with bacon! 

I started by weaving 12 strips of high quality, humanely raised bacon into a lattice. 


I then put it in the oven at four hundred degrees for ten minutes! 

Let’s add some cheese, shall we?  

I used Montitrentini Caciotta Tartufo cheese with truffles from Umbria Italy, and it was good! 

While the bacon crust was cooking, I shredded the cheese (here’s why you don’t buy shredded cheese), and sauteed some spinach and mushrooms. 

Then after the cheese, I added the spinach and mushrooms! 


Then, how about some more cheese? (I had used ALMOST all of it, and figured I’d just finish up the wheel)! 


Then it’s back in the oven for ten more minutes (still at 400 degrees) and boom! DELICIOUS! 

It disappeared quickly! And because there is so much fat, it’s super filling! Next time, I think I will maybe throw some chicken breast on top for extra protein! 😉 

xoxo, 

Mandie 

P.S. What would you like me to primal-ify next? 

P.P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
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How To Cook A Country Ham & #BeeSweet (Honey Giveaway!)

I know I normally post recipes that are Primal/Paleo, which means no sugar added… But sometimes, I do like to have things on the sweeter side, and when I do, I want them to be NATURAL! So that means honey, agave, stevia, or even sugar, but never artificial sweeteners like aspartame, sweet & low, etc, or even high fructose corn syrup.

For that reason, when I got the opportunity to try Nektar Naturals, which are a crystallized honey pellet with a bit of pure cane sugar, I thought I’d give them a shot!

One thing that appeals to me as someone who travels a great deal is the fact that it’s honey without the mess! I have gotten sticky honey all over the place, and have also had to deal with bottles I couldn’t get open, or honey that has solidified in the bottom of the jar that I have to do some extra work to get to use!

So here we go – Let’s #BeeSweet!

Does that put this song in your head?

Two weeks ago, I shared a recipe for Ham that was totally savory. Ever eat something, think “Wow, that was really good and we hadn’t had that in a while?? and then make it again right away? That was our ham situation, but we decided to make it differently!

I learned quite a bit in this process – like that there are city hams (pre-cooked) and country hams (cured) and that you have to cook them differently! We got ours from a farmer’s market, and it was a big country ham!

First I thawed it out. Then I “scored” it, which means using a knife to cut lines into the sides. 

Preheat your oven to 325 degrees, and put your scored, thawed ham into a roasting pan. In the pan, put a couple tablespoons of the vinegar of your choice - ACV, balsami, regular, red wine, whatever you choose! Then put water in the pan until there are a couple inches of water in it. 

To find out your cooking time, multiply the number of pounds of ham you have by twenty minutes. That is going to be the TOTAL time  you cook it! 

Take your total time and subtract 30 minutes, and put your ham in the oven with the timer saying that time. 

When the timer goes off, take it out, and here’s where the fun begins! 

I sprinkled a couple tablespoons of the Nektar Naturals on the ham, along with some seasonings (thyme, garlic, and cinnamon) and put it back in the oven for 30 minutes, and then “ta-da!” Amazing ham. 

I served it with broccoli and raw, grassfed butter! 

You know that I am making “Primal Split Pea Soup” with the carcass/leftovers now, too! 

Anyway, you can get Nektar Naturals to either make ham, or sweeten your tea, or whatever you’d use honey for at Walmart, or, if you follow the directions below, you just might win one, and get it delivered to your doorstep in a pretty little package like I did! 😉 


Here is how to enter the giveaway! 

Nektar Naturals #BeeSweet Giveaway!

I wish you luck and sweetness in the New Year! 

What would you like to see me Primal-ify in 2016? 

Don’t forget to check out my jamberry for a good cause party on facebook and my “Design Your Best Year Ever” group - details on both in my last blog! 😉 

xoxo, 

Mandie 

P.S. 

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
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Mandie Tweets! 
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Fit Foodie Friday: “I’m About To Go HAM” Edition!

I’m about to go HAM… Healthy as a mutha….! 

If you’re not familiar, here’s the reference! 


As I’m sure you’ve discovered, this week’s two recipes are centered around ham! 

This past Sunday, we bought a ham from a pig that had been fed organic whey and other healthy treats - we are super careful about the quality of meat we eat, as well as how the animal was treated when it was alive! 

We wanted to get a bone-in ham (there is so much more flavor, and we can use the bone for both broth and soup), but the bone-in hams were HUGE, so we got a smaller one! 

The first thing I made… Was ham. Haha, duh! Here’s the recipe I followed… I thought it was pretty fantastic, because when you (or at least I) think of ham, it is usually covered in honey or maple syrup or some other sugary substance, but this one is whole 30 compliant/paleo/primal! 


Doesn’t it look delicious? In case you haven’t clicked through yet to the recipe, it is covered in spinach and basil, and laying on an asparagus bed (which doesn’t sound as comfortable as it does delicious)! 

I served it with the asparagus from underneath, and mashed cauliflower with a pat of Kerrygold butter on the top! 

It was even better than it looks! 

Now ideally, had we bought the bone-in ham, I would have used just the bones for the split pea soup I made, but without the bone, I had to improvise! 

If you HAVE a ham bone on hand, start with that, and let it boil for about an hour. If you don’t have it, take a piece of your ham and put it into some boiling water for a while to get the flavor into the water! Then add a small diced onion, 16oz of frozen cauliflower, 16oz of frozen green beans, and a stalk of celery with the leaves and all (chopped into pieces) to the water, and let it boil until the veggies are all super mushy! Once it’s mushy, drain the water (which you can drink so you don’t lose nutrients, if you’d like!) and blend the veggies in the food processor until it is split pea soup consistency. At this point, I had cut up chunks of ham, too, so that it is meaty and delicious…. And voila! Split pea soup, with no peas! 

I have an extra exciting treat in store for you next week. Stay tuned! 

Also, in case you missed them, the Black Friday through Cyber Monday deals are LIVE for Beachbody, and you can check them out here! My team and I are also hosting a few challenge groups to help people stay fit throughout the holiday season, so you should check them out if you want to join us! There’s more info at the bottom of the Black Friday post! 😉 

What else would you like me to Primal-ify? 

xoxo, 

Mandie 

P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
Mandie on Periscope! 
Mandie Tweets! 
Mandie’s Pinterest! 
Mandie’s Tumblr! 
Mandie’s YouTube! 
Mandie’s Google + 

Fit Foodie Friday Recipe Roundup: Primal Buffalo Chicken Dip & Primal Bacon Cheeseburger Casserole!

I cooked a lot this week, and let me say - it was a yummy week! 

The first thing I made was buffalo chicken dip! 


I basically used the recipe from the Frank’s Red Hot website, but modified it to remove bleu cheese, sour cream, and industrial oils from the equation. Here’s MY version:  

Ingredients:

  • 2 cups shredded cooked chicken
  • 1 (8 oz. pkg.) cream cheese, softened
  • 1/2 cup FRANK’S RedHot® Original Cayenne Pepper Sauce or FRANK’S RedHot® Buffalo Wings Sauce
  • 1/2 cup Cottage Cheese
  • 1/2 cup shredded cheese grassfed cheddar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried parsley
  • slightly less than 1/4 tsp dried dill
  • a dash of  salt
  • slightly less than 1/4 tsp pepper

Directions:

Preheat oven to 350°F (unless you have a NuWave). Combine all ingredients and spoon into shallow 1-quart baking dish. Bake 20 minutes or until mixture is heated through(on full power in NuWave); stir. Garnish with chopped green onions if desired. Serve with vegetables (we chose cucumbers and green peppers to scoop ours!

Needless to say, it was yummy, and I already look forward to making it again! 

I ALSO made bacon cheeseburger casserole! 

No need to reinvent the wheel! I followed this recipe, but swapped cottage cheese for mayo, and flaxseed meal for almond flour - the rest I followed to the letter! 

If you are interested in eating healthier and avoiding illness this holiday season, check out this post! The webinar was last night, but I just posted the replay to our group, so feel free to join us! 

Also, if you are in the Bay Area, check out this post

And if you have ever considered Beachbody coaching and would like more information, check out this link, to a facebook group we are hosting starting Monday - a no-pressure place to learn about coaching and what it has to offer! 😉 

What would you like to see me primal-ify next week? 😉 

xoxo, 

Mandie 

P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
Mandie on Periscope! 
Mandie Tweets! 
Mandie’s Pinterest! 
Mandie’s Tumblr! 
Mandie’s YouTube! 
Mandie’s Google + 

Who Is Mandie? + Fit Foodie Friday!

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Normally on Fridays, I do a Fit Foodie Friday post, but this Friday is special! Not only will I include a couple recipes (scroll to the bottom-ish, just past Tommy and I), but it is also my “spotlight day” in the “Grow Your Blog Hop” that Runaway Bridal Planner organized! Thank you to her for the awesome experience, by the way! 

So I suppose I should start with a little introduction! 

Fortunately, I just happen to have the perfect thing: 


At the beginning of this year, I decided to take my dream of helping as many people as possible with a tv show about fitness, nutrition, sustainability, beauty, and personal development into my own hands by making my own YouTube channel (shameless self-promotion, I know! haha). It’s still limping along with better love on my facebook page, but I believe that consistency is key, and if one of the two views on the YouTube videos makes someone laugh or makes their day easier, then it was worth my time! 

For fun, I like reading, personal development, fitness, nutrition and cooking, hanging out with my friends and cat, and playing dress up (as either a makeup artist or model), and helping people achieve their goals to lead healthy and fulfilling lives as a Beachbody coach, and for “work”, I live by the adage that “if you love your job, you never work a day in your life” or whatever that cliche statement is. Basically, I live the dream by changing lives and playing dress up for a living! 

I just moved to California from Milwaukee with my amazing boyfriend (Tommy) and adorable cat (Refugio), so this will be my first Winter in a non-cold place, as well as first Thanksgiving away from my family! I ALSO just was named President of the Palo Alto chapter of Femfessionals, which I am really excited about! I also have an event coming up at PrAna in Palo Alto, if you’re local to the area and want to say “hi!” 

I think that mainly covers the Cliff’s Notes summary of who I am and what I like to do! If you want random answers to questions, check this out, or go to my About Me for a slightly more formal version of a biography! 

Now, on to what the regulars on my blog are looking for: Fit Foodie Friday

I follow the “Primal Blueprint” loosely for fitness and nutrition, so most of the recipes I post follow the Primal/Paleo/JERF food guidelines! This week, I have two recipes! 

Wild Boar Overstuffed Peppers, and Primal Pumpkin Pie! 

Ever since my second date with Tommy, where I ordered chicken fettuccine Alfredo and didn’t take a to-go box when he was in his 6th year of PT school (poor grad student), and still have yet to live it down (almost six years later), I have tried to earn the crown of “never wasting food,” (they have a crown for that?) to make up for it!

He may tease me about wasting pasta, but you’ll be hard pressed to find a happier, more in love couple!

So, when he and I were the only people who DROVE home from the week in the beach house, we inherited a lot of groceries, and I felt obligated to use them! 

And no - there wasn’t leftover wild boar. But we are picky about our meat (we prefer ethically/sustainably pasture raised/grass fed when we can), and this was what I found in the “grass fed” section at the grocery store closest to our house: 

Go home, Sprouts. You’re drunk!

 So I got creative and went to the game section, and bought a pound of wild boar! 

You’ll also need an onion, two zucchini, several ripe tomatoes (I think there were about five small tomatoes left), two green peppers, some spinach (a couple handfulls of whatever is going bad first in a big salad box) some garlic, salt, thyme (not Old Tyme Pasture Raised Grass-fed beef, just the seasoning “thyme”). 

Chop the onion and start sauteeing it in olive oil. Do the same with the zucchini, after the onion is starting to become transparent. Add the wild boar and keep stirring until it has browned. In the meantime, add the tomatoes and smash them in - they are kinda doubling as tomato sauce! While this is all simmering, wash and cut your peppers in half lengthwise, and place in a glass cooking dish. When the boar is brown, pour mixture into the peppers (the cups shall overfloweth) and then cook the whole thing about 20 minutes on 425 (or in a NuWave on high) and then your delicious dinner is served! 

Who wants some dessert? 

I felt like making something nice for Tommy, who has been a real sweetheart lately, and has been working and studying a lot (he is a Doctor of Physical Therapy in a residency program right now). He really loves pumpkin anything, and I am not a fan, so most Autumns, I don’t make anything pumpkin-y. I looked up this recipe for a Primal Pumpkin Pie and decided to modify it (because I felt like it should have pumpkin in it, amiright?)!

But I didn’t remove the skins on the sweet potatoes (because we are rugged) and added a teaspoon of pumpkin pie spice, about a tablespoon of honey,  a can of organic pumpkin, and drizzled some melted Mighty Nut Pumpkin Peanut Butter on top (because we happened to have it and it seemed like a good idea)! Tommy said it isn’t as sweet as most desserts (his co-workers probably wouldn’t appreciate it), but since he is used to paleo/primal/no sugar added desserts that he liked it. He gave it a 7.4 out of 9.2! (I gave him the parameters and he went with it)! 

If you’d like to see more of the Fit Foodie Friday posts, click here! 

I hope you liked the little intro to who I am, as well as what we have been eating this week! 

What’s your favorite Fall/Winter dessert? What else would you like to see me Primal-ify? Any questions for me, since for many of you, this is your introduction to me? 

xoxo, 

Mandie 

P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
Mandie Tweets! 
Mandie’s Pinterest! 
Mandie’s Tumblr! 
Mandie’s YouTube! 
Mandie’s Google + 

Fit Foodie Friday: Recipe Round-Up! Spaghetti Squash and Awesome Dip!

This week, I have a couple delicious primal recipes to share that I made this week! 

The first is one that I was so excited for when I saw it that I had to make it that day. Does that ever happen to you? 

I basically took this recipe, added sautéed kale, and replaced chips with cucumbers, and it was awesome! I am going to call it “awesome dip,” because I think that describes it pretty perfectly! 

The finished product - awesome dip!
Yum. I am ready for my close up!

It was even better reheated the second day! 

Next, I have a classic that I thought I should include because it is a Primal favorite - spaghetti squash! 

One of the things on my learning curve in switching to Primal eating was learning that in most cases, it wasn’t the carbs that tasted so good, but rather whatever I put on them. So sometimes, I made meat and cheese pasta sauce and just ate that! But eventually, I started eating spaghetti squash instead. Again, like most of my recipes, it is super versatile - you can go crazy with whatever you want when it comes to toppings! 

So, for the spaghetti squash itself - cut the squash in half length-wise. Scoop out the guts (the stringy part and the seeds, not the “meat” of the squash) and discard. Put about 1-1.5″ of water in a pan. Put the squash facedown in the water in the pan and cook at about 425 degrees for 30 minutes. Take it out of the oven and let it cool, then use a fork to scrape out and form “noodles.” 

Top with whatever you want, and enjoy! 

A couple things to note about commercial spaghetti sauce: most of them have sugar or artificial sweeteners added. For this reason, I usually make my own sauce using diced tomatoes (NOT in a can, unless the can is BPA-free), garlic, oregano, thyme, onions, kale, and mushrooms! 

So, this time, mine had that (but I didn’t have kale for the sauce) as well as grassfed ground beef and some raw cheese from grassfed cows! 

Spaghetti Squash! If you just move the cheese mound over a bit, you can see the food underneath!

Ok, a lot of cheese! 

Like I said, you can top it however you want - the world is your oyster! I have yet to make a chicken alfredo version with mushrooms, but you better believe that is coming on the horizon! Or perhaps a shrimp alfredo during Lent? 

What would you like to see me make? Let me know what you’d like me to Primal-ify! 

xoxo, 

Mandie 

P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
Mandie Tweets! 
Mandie’s Pinterest! 
Mandie’s Tumblr! 
Mandie’s YouTube! 
Mandie’s Google + 

Fit Foodie Friday: Primal Portabella Piles!

Since I did another round of the 3-Day Refresh this week, I didn’t cook much as far as original recipes are concerned! Monday was leftovers, Tuesday through Thursday was the Refresh, and then today I had to cook SOMETHING for the blog! 

I am pleased that the Refresh worked - I lost 5.5lbs, but even better, I am not craving all the bad things that I was eating all of September, so I feel confident I am on a great trajectory to health, like I was before a month of visitors and being tourists in our area! 

But I did want something delicious to celebrate, so I kind of just combined a few things that sounded delicious together! 

So here we go - Primal Portabella Piles! 


I started by sauteeing about 3/4lb bacon, which was cut into small (about 1″) slices. We buy the “step two” bacon at Whole Foods, and this time it was Black Forest. While the bacon was cooking (and of course, taking time to move it around in the pan so it didn’t burn), I cleaned 8 portabella mushrooms and put them in a pan.

Once the bacon was cooked, I removed it and put it into the portabella caps. I added a bunch of spinach to the pan, and stirred it in the bacon & bacon fat until it wilted. Once it was mostly wilted, I added a half pound of scallops and turned the heat to high! After a couple minutes, I added a little heavy cream from grassfed cows! I cooked these until the scallops were cooked, and then spooned the mixture onto the top of the mushrooms! 

Finally, I put some whole mozzarella that I had previously grated onto the top, and put the pan in the Nu Wave (or oven at 350 degrees) and cooked it for about 8 minutes - until the cheese melts, the mushroom cooks, and the scallops have a little golden tints to them! 😉 

The great thing about these, is you can really go crazy and put anything you want on them to really make them “your own” with what you want! 

I hope you enjoy! I am excited to have this week to do more cooking! 

xoxo, 

Mandie 

P.S. I am doing a Primal Challenge for FREE on Facebook starting Monday. Click here to join! 

P.P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
Mandie Tweets! 
Mandie’s Pinterest! 
Mandie’s Tumblr! 
Mandie’s YouTube! 
Mandie’s Google + 

Fit Foodie Friday: CUPCAKE EDITION!

Before you get TOO excited, it’s probably not the cupcakes you’re thinking… 

THESE cupcakes are low carb, paleo/primal/keto, gluten-free EGG cupcakes! 

I did an experiment to see about skipping steps - how saving time would go! 

Almost a year ago, I made egg cupcakes and posted the recipe on instagram.  


Tonight, I made something very similar, but thought to myself “Why am I cooking the veggies twice?” 

So today, since I wasn’t adding meat to the egg cupcakes, I tried chopping up a bunch of kale, parsley and mushrooms and just putting them into the egg and milk mixture, then pouring it into the cupcake pan and baking it. 

Well, let’s say this. You know how when you cook any sort of leafy green thing, it shrinks down? If you try to put two whole bunches of kale in, you will have a lot of leftover kale shoved off to the side to sauté later and make something else. But other than that, I’d say it was a success! 

So, here’s what I did: 

Pre-heat oven to 400°. 

Whisk 11 eggs, and add 2TBS milk.  

Add raw, cut up veggies that you did not feel like pre-cooking and mix it up.

Grease a cupcake pan and put some cut up kale in it.

Pour the egg and milk and mushroom (those were my choices) mix on top of the kale.

Pop into the oven for about 12-15 minutes, or until the egg top is puffy and turns golden brown.

Put some Boursin on top (or into the middle - we think that would have been better, but I forgot until it was already in the oven)!

Remove from the oven & enjoy!

Some things I love about this recipe are that they are so versatile - you can put anything you want inside! Also, I love that they are portable - you can kinda just put them in whatever container and take them to go very easily for a delicious and healthy snack! 

What would you like to see my primal-ify next week? I have a primal challenge coming up the 12th! 

And this Monday, I am co-hosting a webinar about Beachbody coaching. Click here if you are interested! 

xoxo, 

Mandie 

Fit Foodie Friday - Ranch & a Great Way To Use It!

Wednesday night when I was hanging with my friend Elle, we both shared one of many similar sentiments, so I am guessing that we are not alone in this… 

Do you ever take a long break away from eating salads, and then have one really good salad and wonder why you aren’t eating them all the time? I know that when I lived in the midwest, I was cold 3/4 of the year and wanted to eat hot food all the time, but now that we live in California (Elle is from Chicago), there’s no excuse! 


HOWEVER, one thing that makes salads tough is salad dressings. No, I don’t mean because of fat content, but rather because so many of them are full of gross oils, like canola or vegetable oil, which are so bad for you, they nearly negate the goodness you are providing yourself by eating a salad! 

As I mentioned above, I am from the Midwest, and it is a documented fact that White Midwesterners love ranch. So, needless to say, I made a creepy oil-free Ranch dressing today! And oddly enough, the reason I made it was only partially because of the salad conversation last night! 

At my shoot Wednesday, I met a wonderful wardrobe stylist who is also a foodie, and she was talking about one of her favorite restaurants, and the Buffalo Cauliflower they make. That got me thinking - what can I do with that recipe idea? So I came up with this - Buffalo Chicken & Cauliflower Casserole, drizzled in Primal Ranch dressing! 

We’ll start with the casserole! 

Buffalo Chicken & Cauliflower Casserole!

Primal Buffalo Chicken & Cauliflower
If you have wanted to feel healthy eating Buffalo Chicken something, here is your chance!
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1512 calories
37 g
548 g
106 g
114 g
61 g
1237 g
4377 g
14 g
4 g
35 g
Nutrition Facts
Serving Size
1237g
Amount Per Serving
Calories 1512
Calories from Fat 936
% Daily Value *
Total Fat 106g
164%
Saturated Fat 61g
307%
Trans Fat 4g
Polyunsaturated Fat 6g
Monounsaturated Fat 29g
Cholesterol 548mg
183%
Sodium 4377mg
182%
Total Carbohydrates 37g
12%
Dietary Fiber 14g
58%
Sugars 14g
Protein 114g
Vitamin A
110%
Vitamin C
618%
Calcium
25%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. One Rotisserie Chicken (organic, free-range), torn into small pieces
  2. One Head Cauliflower, in bite-sized pieces
  3. One (Head? Stalk? Grouping of Stalks?) Celery, diced
  4. One Brick (one cup) Kerrygold Butter
  5. Two Garlic Cloves, minced
  6. 2 Teaspoons Paprika
  7. 1/2 cup hot sauce (Frank's Red Hot is best, in my opinion)
  8. 2 TBSP Apple Cider Vinegar
Instructions
  1. Melt the butter in a pot on low.
  2. Add spices (garlic, paprika, ACV)
  3. Add hot sauce.
  4. Add cauliflower, as you break the pieces up.
  5. Add chicken.
  6. Stir so the cauliflower and chicken are evenly coated with the sauce mixture.
  7. Bake in new wave for 22 minutes (or oven at 350 degrees).
  8. Add celery pieces once it is all cooked, so they don't get soggy. Stir them in well!
  9. Stir and drizzle ranch on top.
Notes
  1. It doesn't have to be a rotisserie chicken - it is just easier that way! You can also use bleu cheese instead of ranch, but I prefer ranch! I was thinking it might be good as well to sprinkle parmesan cheese on top!
beta
calories
1512
fat
106g
protein
114g
carbs
37g
more
MandieM.com http://www.mandiem.com/

Because of the celery, I don’t know how this will reheat. I will see soon! But this might be a “I have some hungry primal friends coming over” type of meal as opposed to a “I am single and live alone and don’t mind re-heating and eating the same thing all week” type of meal! Also, yes. I used rotisserie chicken again - and I know it’s lazy. But I just got back from LA today and was tired! 😛 

And of course, the ranch! 

Primal Ranch Dressing
Ranch Dressing, minus creepy oils!
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325 calories
29 g
64 g
16 g
18 g
10 g
502 g
1412 g
23 g
0 g
4 g
Nutrition Facts
Serving Size
502g
Amount Per Serving
Calories 325
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 4g
Cholesterol 64mg
21%
Sodium 1412mg
59%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
5%
Sugars 23g
Protein 18g
Vitamin A
11%
Vitamin C
7%
Calcium
63%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups plain Greek yogurt (organic, full fat, and if possible - not pasteurized!)
  2. 1 tsp garlic powder
  3. 1 tsp onion powder
  4. 1 tsp dried parsley
  5. .75 tsp dried dill
  6. ½ tsp salt
  7. .75 tsp pepper
Instructions
  1. Put ingredients in your magic bullet or magic bullet-esque blender. Mix those bad boys up. Put on everything & enjoy your life!
Notes
  1. Because there are no preservatives in this dressing, it will not last as long as a traditional bottle of dressing would. Your expiration date is basically whatever it said on the yogurt container! This is encouragement to eat lots of salads! ;)
beta
calories
325
fat
16g
protein
18g
carbs
29g
more
Adapted from Mark's Daily Apple Forum
MandieM.com http://www.mandiem.com/

Between these images and looking back at my instagram feed from a long time ago, I am painfully aware that I do not take attractive food pictures! I am sure that some of it is now my recent phone issue (which also explains the pics being bad from long ago), but I am thinking of trying to find an online course in food photography! Anyone know of any good courses to suggest? 

Anyway, I hope that you love the recipes! If you try it, especially if you make any changes, let me know! I would love to hear what you think! Is there anything you’d like me to Primal-ify? 

xoxo, 

Mandie 

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Fit Foodie Friday - Spaghetti Squash “Bowls! !

Hello! This is a throwback, because Tommy’s parents were in town this whole week, so I didn’t really cook (again)! As much as I am loving having friends and family in town, a routine and getting to cook healthy meals is pretty enticing! 

Here is a very easily adaptable recipe you can really make “your own!” 

A lot of people tell me they don’t want to try Primal/Paleo nutrition because they “love pasta too much.” Well, I have several alternatives, but one of my favorites is spaghetti squash! 

One cool way to eat them if you are really hungry is to make it as a bowl! 

Begin cooking your spaghetti squash the way that you normally would - cut it in half, scoop out the guts… Then put it a pan with an inch of water, with the inside “meat” of the squash down. Place the pan in a preheated oven (350 degrees is good) for about 45 minutes! 

Then you can fill the bowl with whatever you want! In this image, I used fresh cheese from a grassfed cow, sauteed spinach, diced tomatoes, and italian sausage, but the only limits are your imagination! Put the “toppings” inside the “bowl” and bake a little bit (10 minutes or so)! Note: make sure you cook the meat separately beforehand, as the baking at the end won’t be enough to cook it all the way and you could get sick! 

What are your favorite pasta alternatives? 

xoxo, 

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 

Also, connect with me on social media! 

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Fit Foodie Friday: Before & After Edition!

Are you a wheel watcher? My stepmom is OBSESSED with Wheel of Fortune! 

Remember the puzzles that are called “Before & After?” It’s where the middle word or words are part of two different phrases - one that starts the puzzle, and one that ends it! 

Well, today’s Fit Foodie Friday recipe is a Before & After, like the puzzles. Are you ready? 


It’s a combination of Butter Chicken & Chicken Salad! It’s been in the 90s a couple days here on the Peninsula, so we’re doing a Flashback Friday to the first Fit Foodie Friday chicken salad recipe with primal mayo, but adding JUST THE SAUCE that was left over from our Butter Chicken from our little date to an Indian place on Castro Street! Made a whole new meal that was totally delicious! 

The rest of the week, I was basically just cooking vegetables in butter or bacon fat, and eating either that, MORE primal cole slaw, raw veggies, or those aforementioned items with some delicious sausages we got from the Milk Pail, including one that had spinach & gruyere! 

What is the most creative thing you have ever done with your leftovers? 

xoxo, 

Mandie 

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

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Fit Foodie Friday - Recipe Roundup #4!

Hello hello! Happy Friday! Here are a couple recipes for salads I think you will love! Salads are perfect for when the weather is too hot to cook, and you just want to get a lot of nutrients from vegetables into your body fast! 

I made a couple salads in the past week - a fattier one with protein, and a vegetarian/vegan option perfect for everyone that I think I adapted from a meal option from the 3-Day Refresh (which is on sale this month as a challenge pack - the 3-Day Refresh + Shakeology, by the way)

Here’s a tuna salad recipe that I adapted from my mom’s recipe (which uses noodles and traditional instead of primal mayo, so would not be considered primal/paleo like mine is)! I used more of that Primal Kitchen Mayo I have been raving about in these recipes for Primal Chicken Salad and Primal Coleslaw… It’s funny, because Tommy and I joked about the option they give you to have three jars automatically shipped a month, but we may actually even go through those, so it might not be the worst idea! In case you’re wondering, Primal Mayo uses avocado oil instead of canola oil like most, and here’s a reminder of why most vegetable oils are bad for you

Primal Tuna Salad
This is a Primal Tuna Salad adapted from my mom's recipe. Easy to make, easier to enjoy!
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2295 calories
79 g
263 g
160 g
148 g
26 g
1986 g
1224 g
32 g
0 g
125 g
Nutrition Facts
Serving Size
1986g
Amount Per Serving
Calories 2295
Calories from Fat 1385
% Daily Value *
Total Fat 160g
246%
Saturated Fat 26g
131%
Trans Fat 0g
Polyunsaturated Fat 63g
Monounsaturated Fat 62g
Cholesterol 263mg
88%
Sodium 1224mg
51%
Total Carbohydrates 79g
26%
Dietary Fiber 41g
166%
Sugars 32g
Protein 148g
Vitamin A
105%
Vitamin C
343%
Calcium
30%
Iron
69%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cans sustainably caught tuna - watch for weird ingredients
  2. 4 zucchini
  3. 2 avocados
  4. 1/2 cup Primal Mayo
  5. 1 cup frozen peas (yeah, I know they are legumes, but they add a certain sweetness! Plus, JERF, moderation, etc!)
  6. 1 bunch celery, chopped
Instructions
  1. Cut zucchini into "zoodles" of your choice, either by slicing, using a spiralizer, Julienne cutter, whatever you prefer. Oddly enough, I used a french fry press we bought to make sweet potato fries!
  2. Place in large bowl.
  3. Slice celery into small pieces, add to bowl with celery.
  4. Add peas.
  5. Cut avocado into small cubes, add to bowl.
  6. Open cans of tuna, and give the tuna juice to your cat (if applicable). Put tuna in bowl.
  7. Add mayo. Enjoy!
Notes
  1. This was anecdotally "eye-balled," so feel free to add or subtract or change the amounts. Like most everything, I think this would be good with bits of bacon! ;) Yields a pretty large amount (big glass bowl), but we make it to have for a few days of eating!
beta
calories
2295
fat
160g
protein
148g
carbs
79g
more
MandieM.com http://www.mandiem.com/
And here’s the vegan salad I adapted from a meal option from the 3-Day Refresh (or maybe the Ultimate Reset, but I am 99% sure it was the Refresh)! You know you are doing a good cleanse if the recipes are so good that you want them again after - or if you get to eat at all during a cleanse! 😉 

Cucumber & Tomato & Avocado Salad
Delicious, refreshing vegan salad full of veggies and filling fat!
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1194 calories
105 g
0 g
88 g
20 g
13 g
2060 g
118 g
42 g
0 g
70 g
Nutrition Facts
Serving Size
2060g
Amount Per Serving
Calories 1194
Calories from Fat 751
% Daily Value *
Total Fat 88g
136%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 59g
Cholesterol 0mg
0%
Sodium 118mg
5%
Total Carbohydrates 105g
35%
Dietary Fiber 41g
162%
Sugars 42g
Protein 20g
Vitamin A
125%
Vitamin C
249%
Calcium
30%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Three large tomatoes
  2. Three large cucumbers
  3. One red onion
  4. One bushel celery
  5. Two avocados
  6. Two TBSP Olive Oil
  7. Two TBSP Balsamic Vinegar
Instructions
  1. Chop/measure all ingredients.
  2. Put in bowl.
  3. Mix it up.
  4. Enjoy!
Notes
  1. Again, the measurements were estimated, as I eyeballed it. Go with your preference and how it tastes! If you try any modifications, please share them with me! Isn't it colorful and beautiful? Eat the rainbow!
Adapted from The 3-Day Refresh
beta
calories
1194
fat
88g
protein
20g
carbs
105g
more
Adapted from The 3-Day Refresh
MandieM.com http://www.mandiem.com/

What are some of your favorite healthy Summer salad options? Anything you’d like to see me Primal-ify for our next Fit Foodie Friday? 

By the way, as you can gather from my second-to-last post, one of the things that makes me happiest in life is the way Beachbody coaching has impacted it! I am running a 5-Day Sneak Peek into Beachbody Coaching starting Monday with some coaches on my team. Click here to see what Beachbody coaching is like! 😉 

Have an amazing weekend! 

xoxo, 

Mandie 

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
Mandie Tweets! 
Mandie’s Pinterest! 
Mandie’s Tumblr! 
Mandie’s YouTube! 
Mandie’s Google +